We are quite organised this year and have 8 demijohns of wine fermented out and clearing ready to be bottled. Kit wine's that we have made are:
Beaverdale Peisporter
Beaverdale Pinot Grigio
Beaverdale Barolo
Beaverdale Rioja Red
Beaverdale Chablis Blush
California Connoisseur Riesling
We have also had a bash at a wine which I have heard good things about, Wurzels Orange Wine, we have made 2 demijohns using the following method:
1Ltr 100% Pure Orange Juice (smooth)
1Ltr Pressed White Grape Juice
1.5Lbs Granulated Sugar
1tsp Yeast Nutrient
1/2tsp Tannin
1tsp Pectic Enzyme
1tsp Glycerine
Water to 1 Gallon
1pck White Wine Yeast
Add Orange Juice, Grape Juice, Yeast Nutrient, Tannin, Pectin Enzyme & Glycerine to the demijohn along with a pint and a half of cold water and shake to mix well
Dissolve sugar in a pint of boiling water
Add Sugar water to demijohn
Top up to 4ltr with cold water and mix, and add yeast.
Ferment under airlock until the initial vigorous fermentation is over then top up to 4.5ltrs and continue to ferment until done.
When fermented rack to a sanitised demijohn with 1 crushed campden tablet and a tsp of potassium sorbate. De-gas for 24 hrs by shaking a few times. Then add wine finings. Bottle when clear.
Ours is at the de-gassing stage at the moment, the wine smells lovely, looking forward to trying it! It works out at around 40p a bottle!
Subscribe to:
Post Comments (Atom)
1 comment:
Those Beaverdale kits can turn out some surprisingly good wines - the Vieux Chateau du Roi we made this year is really very good.
Must get another kit or two in at some point.
Post a Comment